This comforting traditional pea soup could easily be a meal. Try it with a drizzle of maple syrup for a “sugar shack” flavour 😋
Ingredients
Yields 6 portions.
1 1/2 cup dried yellow split peas, rinced and strained
1 medium onion, chopped
1 leek, thinly sliced
2 carrots, chopped
1 celery, chopped
5 cups chicken broth
2 oz (60g) diced pancetta
1 bay leaf
Ground pepper and salt
1 tablespoon extra-virgin olive oil
Maple syrup for drizzling before serving
Garnish with fresh or dried thyme
Method
Sautée the onions and leeks with evoo for 5 minutes at medium heat. Add the pancetta and brown for another 5 minutes. Add the carrots and celery, cook for another 5 minutes. Add the peas, bay leaf and broth. Bring to a boil and simmer for 1 1/2 hours. Mix regularly and add water throughout the cooking time.
When serving, drizzle the soup with maple syrup and a pinch of thyme. Enjoy 🤍